Homemade Beijing Beef

Name: Homemade Beijing Beef with Crispy Flank Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 3 tablespoons rice vinegar; 2 tablespoons oyster sauce; 2 tablespoons ketchup; 1 tablespoon hoisin sauce; 1 1/2 tablespoons soy sauce; 1 1/2 tablespoons sugar; 1 teaspoon chili flakes (optional); 1/2 cup cornstarch; 2 tablespoons water; 1 teaspoon sesame oil; 1/2 teaspoon garlic powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/8 teaspoon white pepper; 1 pound flank steak, thinly sliced against the grain; 1 small red bell pepper, cut into large pieces (or carrots cut into match sticks if you are not a fan of peppers); 1 medium onion, cut into large chunks; 5 garlic cloves, minced; 1 teaspoon fresh grated ginger; Oil for frying

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Homemade Beijing beef combines deep-fried flank steak with a glossy sweet-tangy sauce and crisp vegetables, delivering authentic Chinese takeout flavor without leaving your kitchen. The key is marinating beef in a cornstarch-baking soda mixture before frying to 350°F for maximum crispness.

🌍Chinese 🏷️Beijing beef

Total

30 min

Difficulty

Hard

Recipe Source

View original recipe

From Jenaroundtheworld · by Jennifer

20 Ingredients

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Instructions

1
Slice the flank steak into thin strips against the grain.
2
In a large bowl, combine the cornstarch, water, sesame oil, garlic powder, baking soda, kosher salt, and white pepper. Add the beef and toss to coat. Let marinate for 15–20 minutes.
3
In a small bowl, whisk together the rice vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes (if using). Set aside.
4
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F.
5
Fry the beef in batches for 2–3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.
6
Carefully discard most of the oil, leaving about 1 tablespoon in the pan.
7
Add the onion and bell pepper and stir-fry for 3–4 minutes until slightly tender but still crisp.
8
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
9
Pour the sauce into the skillet and bring to a simmer. Cook for 1–2 minutes until slightly thickened.
10
Return the crispy beef to the pan and toss until evenly coated in the sauce.
11
Serve immediately over steamed rice or fried rice.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice flank steak against the grain when cold for easier, cleaner cuts that will stay tender after frying.
Let the beef marinate 15–20 minutes in the cornstarch mixture; this creates the crispy crust when fried at 350°F.
Fry beef in small batches for 2–3 minutes to avoid crowding the pan, which drops oil temperature and prevents crispness.
Add sauce to the pan for only 1–2 minutes to thicken; longer cooking will soften the crispy beef coating.

Substitutions

Rice vinegar → white vinegar or apple cider vinegar (use equal amount; flavor will be slightly sharper)
Flank steak → sirloin steak or beef chuck (slice thin against the grain; tougher cuts benefit more from velveting)
Bell peppers → carrots cut into matchsticks or broccoli florets (adjust stir-fry time if using harder vegetables)
Hoisin sauce → additional oyster sauce (reduce sugar by 1/2 tablespoon to avoid excess sweetness)

Storage & make-ahead

Store crispy beef and sauce separately in airtight containers for up to 3 days; reheat beef in a 350°F oven for 5 minutes to restore crispness, then toss with warmed sauce.

Equipment

deep skillet or Dutch oven · candy/deep-fry thermometer (to maintain 350°F oil temperature)

Common Questions

Written automatically by CookOS, not by the creator.

What does baking soda do in the beef marinade?

Baking soda raises the pH of the meat, helping it brown more evenly and stay tender when fried at 350°F, a technique called velveting.

Can I make Beijing beef without deep-frying?

You can shallow-fry or pan-fry the beef, but it won't achieve the same crispy exterior. Deep-frying at 350°F is essential to the dish's signature texture.

How do I slice flank steak against the grain?

Look for the lines running across the meat and cut perpendicular to them into thin strips. This shortens muscle fibers, keeping the meat tender after frying.